Chez Panisse
(510) 548-5525
1517 Shattuck Ave
Berkeley,
CA
94709
37.8798
-122.2692
Neighborhood: North Berkeley
What People Are Saying About Chez Panisse
The Editor
Contributor
Citysearch
The Scene
The warmly lit dining room oozes Craftsman style, with gorgeous woodwork, a large, open hearth and glowing copper-shaded lamps. Hushed diners range from Birkenstock-shod Berkeley intellectuals to black-clad city slickers. Service is gracious, though it can be slow.
The Food
Thirty years ago, owner Alice Waters unleashed an epicurean revolution by focusing on locally grown, seasonal ingredients. The menu changes nightly here, and it's always prix fixe, with three to four courses. Simple presentations that might include delicate soupe de la mer with garlicky red rouille or roasted Hoffman Farm chicken with shallots, cream and a hint of calvados are deliciously compelling arguments for Waters' agrarian stance. Past menus have included baked artichokes stuffed with capers, garlic and anchovies and a NoCal riff on Moroccan chicken tagine. Desserts almost always feature fresh fruit, from a delicate poached pear in January to a flaky stonefruit galette in August.
User Reviews
choukung
March 23, 2009
I would hazard a guess that it has been a while since Alice visited her restaurant. If she came, I doubt she would recognize some things. First of all, the maitre'de was officious, making us go upstairs because our table wasn't ready, even though upstairs was overflowing. (By the way, only one bathroom for all those people is a little strange, no?). He wasn't there when we left, for good or ill, so we learned how to use the revolving coat hanger system, which was pretty cool (why it got 3 stars instead of 2). Although the leek salad was very tasty, the ravioli in a weak soup was similar to a common wanton without soup. Very strange. The pork was not too bad, but certainly nothing to write home (or anywhere else) about. The service was also common, making it obvious why they force a 17% gratuity on all the checks--one gets the feeling that we were not the first to question what kind of tip we would have to give them. Interestingly, one of the servers spoke with a heavy European accent--until, that is, he started talking with one of his bros from a nearby town, when suddenly the accent vanished. It seems some regulars get good treatment, but we will not be among them... I recommend Alice come visit her restaurant, in disguise, to get a real view. Then again, maybe she would not need a disguise.
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ccknippart
February 02, 2009
Aperiti:, because we don't drink, they poured us a Navarro Vineyards Gewurztraminer grape juice, a pleasant surprise, if dubious for a recovering alcoholic, which one of us was. The service was not slow as some have complained, though at times it obtrusive. The caviar and smoked fish (steelhead in both cases, we guessed) with the watercress salad all tasted quite fresh. The buckwheat blinis--why does Chez Panisse always have buckwheat something on every menu and has had that for decades--were soggy; but still went with the caviar. And there was creme fraiche ( not mentioned.) This was a decent crab cake, but it broke up too easily. The braised Belgian endives with Meyer lemon--they called it Meyer lemon ?salsa,? an odd use of words-- had an acrid taste; an unusual but not happy choice. The duck breast slices came with a tiny, loose patch of risotto--again with Meyer lemon, and too lemony. . The duck breast slices with a light "reduction sauce," a sort of nouvelle cuisine effect, were not miraculous, but freshness without interference. The desert was conventional, but delicious, delicate yet rich. The vanilla-walnut ice cream came with the "chocolate fondant," which one of my companions said was the wrong word. The young girl who made up the deserts said "fondant" was used on this menu just to mean warm cake. There was some spice with the cake and ice cream, like cardamom, that was lovely, just a dash, a surprise. And then, afterward, candies: a chewy caramel, and??Meyer lemon thumb prints.? But this time, the Meyer lemon read only as lemon, and was not acrid or invasive. I found the waiter?s insistence on our touring the kitchen made me feel treated like a tourist. Alice Waters has been a great spokesperson for slow food and fresh food, but she steals all the credit for things she did not invent, and that includes Chez Paniesse itself, of whichw she has never been the principal chef.
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Anonymous
December 30, 2008
Their dishes were all very fresh. Just from one bite, and I could taste each ingredient's original, natural flavors. I would recommend every dish--pastas, pizzas, meats... And of course, their desserts are heavenly. Especially their ice creams.
read full reviewThe Details on Chez Panisse
Save Money:
Looking for the experience without the expenditure? Mondays, $50 gets you a three-course menu.
Know Before You Go:
There's stagger seating only so make reservations beforehand.
Where to Sit:
There are two restaurants here--downstairs (Chez Panisse) and upstairs, otherwise known as the Chez Panisse Cafe. If you're looking for a more casual experience, try the Cafe, open Monday-Saturday for lunch and dinner.
Category:
Payment Methods:
American Express, Discover, Diners Club, Visa, MasterCard
Restaurant Special Features:
Local Favorite, Romantic Dining, Quiet, Special Occasion Dining, Fine Dining, People Watching, Notable Wine List, Prix Fixe Menu
Cuisine:
Notable Chef:
Alice Waters
